What would make a nice red ale?

WishboneBrewery · Post by **WishboneBrewery** » Tue May 12, 2009 8:49 pm

What would make a nice red ale?
or is there a point along the EBC scale that Ale turns a nice Red?
cheers

OldSpeckledBadger · Post by **OldSpeckledBadger** » Tue May 12, 2009 10:49 pm

Blood?

WishboneBrewery · Post by **WishboneBrewery** » Wed May 13, 2009 6:14 am

and tomato paste!

steve_flack · Post by **steve_flack** » Wed May 13, 2009 8:33 am

I'm not sure there's a point on the EBC scale that says 'This beer is red'. There are several grains that impart a red color. Probably the best known is roasted barley which is used a lot in (American at least) Irish red ale formulations. Obviously you don't need much....

OldSpeckledBadger · Post by **OldSpeckledBadger** » Wed May 13, 2009 8:52 am

pdtnc wrote:and tomato paste!

Yummy. You could put it on your chips

Waffty · Post by **Waffty** » Wed May 13, 2009 2:22 pm

Black malt is a good colouring 'agent' as it's already modified, so only needs to be steeped.

As for actual colour, you can run the ingrediants through Beerengine or Beersmith & that a rough guess from there.

For my 2p, I always think London Pride is red'ish, so aim for an EBC of 25 to 30 ?

WishboneBrewery · Post by **WishboneBrewery** » Wed May 13, 2009 4:24 pm

Cheers

I'll have a play in BeerSmith.

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What would make a nice red ale?

What would make a nice red ale?

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